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Cook the noodles according to packet instructions. Drain, rinse with cold water, and set aside
In a large saucepan, heat the oil and fry the red curry paste for 1–2 minutes until fragrant. Add garlic and ginger and cook for another minute
Pour in the coconut milk and stock, stirring to combine
Add fish sauce, sugar, and lime juice. Simmer gently for 5–7 minutes to let the flavours come together
Add your prawns or tofu to the pot and simmer until just cooked through
Divide cooked noodles into bowls and pour over hot laksa broth
Optionally, add bean sprouts and half an egg per bowl. Garnish with coriander, fresh chilli, crispy shallots and serve with extra lime wedges